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The difference between trehalose and granulated sugar
Release Date:
2023-07-11
The differences between trehalose and granulated sugar lie in their growth environments, production costs, functions, sweetness, and molecular structures.
The differences between trehalose and granulated sugar lie in their growth environments, production costs, functions, sweetness, and molecular structures.
1. Growing Environment
First is trehalose, a purely natural sugar primarily found in certain animals, plants, and other organisms that thrive in extremely harsh environments. It is commonly used in soy-based foods, bread, candies, and chocolates, and can also be incorporated into cosmetics—features that granulated sugar lacks.
2. Cost
In addition, foods preserved with trehalose have a longer shelf life than those preserved with granulated sugar; this is precisely why trehalose is more expensive than granulated sugar.
3. Function
Trehalose primarily ensures the structural stability of vegetables and fruits, whereas granulated sugar is the everyday table sugar used mainly for flavoring.
4. Sweetness
Trehalose has 45% of the sweetness of sucrose, whereas white granulated sugar boasts 95% of sucrose’s sweetness; white sugar is a major source of dietary carbohydrates and provides essential nutrients for the human body.
5. Structure
From a structural perspective, trehalose is a non-reducing disaccharide composed of two glucose molecules, whereas granulated sugar is sucrose crystallized through a series of processing steps—starting with the extraction of sugar juice from sugarcane or sugar beets, followed by purification, boiling and crystallization, and finally centrifugal separation to remove molasses.
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